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Artichokes with Roasted Garlic Aioli

Photo: Artichokes with Roasted Garlic Aioli

TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • For the aioli
  • 1 egg yolk
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup grapeseed oil
  • 1 head garlic, roasted*
  • Kosher salt and freshly ground black pepper
  • Juice of 1 lemon
    • For the artichokes
    • 12 baby artichokes ( poivrade variety, which are the tiny ones)
    • 1 to 2 lemons
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    Directions

    To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.

    To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

    Cooks Note

    * To roast a head of garlic, wrap in foil and bake for an hour at 350 degrees F.

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    3

    Newest Ratings and Reviews

    Read all 5 reviews

    • on December 19, 2011

      Flag

      yes, good for a side dish or tapa. easy to make (expensive to buy. Theses artichokes in the picture are not the smaller ones.

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    • on September 21, 2011

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      She is only using the heart. She trimmed the stem off, cut the top half off, and removed the really tough outer leaves. Then boiled them til tender, cut them in half and trimmed off the leaves and the choke (the 'hairy' center. This leaves you with a somewhat flat disk you can cut in half or thirds, depending on the size.

      If you get some of the small artichokes from early in the season, you could just trim and peel the stem, remove the tough outer leaves and boil them. Finally, cut the whole in half.

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    • on May 21, 2011

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      Delish! I added 1-2 minced cloves of raw garlic to give more of a garlic flavor. I made this with the baby size artichokes. It's alot of peeling but so worth the effort. I split the artichoke in half and scooped out the little bit of fuzzy stuff. First boiled them and then pan fried in a little bit of olive oil and butter. SOOOOOOOOOOOOOO Good!

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